Best 2 Krautburgers Recipes
**Krautburgers: A Culinary Symphony of Tangy Cabbage and Savory Meat**
Indulge in the irresistible charm of Krautburgers, a delectable culinary creation that harmonizes the tangy zest of fermented cabbage with the savory richness of ground meat. Embark on a taste adventure as we present a symphony of Krautburger recipes, each offering a unique twist on this classic dish. From the traditional German-style Krautburger, bursting with bold flavors, to the American-inspired Krautburger Sliders, perfect for a casual gathering, our collection caters to every palate and occasion. Discover the secrets behind creating the perfect Krautburger, ensuring a tender, juicy patty complemented by a crisp, tangy sauerkraut. Elevate your culinary repertoire with our curated selection of Krautburger recipes, promising an unforgettable symphony of taste and texture.
KRAUTBURGERS
Even after more than 50 years of marriage, I love to bake and cook for family and friends. The recipe for these rolls stuffed with cabbage and ground beef has been in my files for years.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 32 buns.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening and salt. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. In a large saucepan, cook cabbage and onion until tender. , In a large bowl, combine the meat, cabbage mixture, salt, pepper and seasoned salt. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. square. Cut into 4-in. squares. Place 1/4 cup filling in the center of each. Bring corners over filling; pinch to seal. , Place, seam side down, on greased baking sheets. Do not let rise. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until golden brown. Remove from pans to wire racks. Brush with melted butter. Serve warm. Refrigerate leftovers.
Nutrition Facts :
KRAUTBURGERS-ANNETTE'S
If you're from Nebraska, Kansas or South Dakota you will know what these are in a heart beat. Also known as Runza's or Bierock's. These ground beef and cabbage filled dough pockets are a highly popular in these 3 states. In Nebraska where I am from there is a restaurant called Runza and although they are famous, there is nothing...
Provided by Annette W.
Categories Burgers
Time 1h25m
Number Of Ingredients 7
Steps:
- 1. Brown your ground beef with your chopped onions, chopped cabbage, minced garlic and sauerkraut that has been drained VERY well.
- 2. You will want to stir your ground beef mixture often to make sure your cabbage is cooking well. This mixture will shrink down in size. Once meat is brown, turn down heat and continue to cook about 15 minutes.
- 3. Remove meat mixture from burner and either allow to cool in pan or pour into a large bowl to cool COMPLETELY. Mixture needs to be cooled all the way before filling dough.
- 4. While meat mixture is cooling, prepare hot roll mix according to package directions. Allow it to rise in greased bowl in a warm place in your kitchen. Again, just follow the directions on the box.
- 5. Once the dough has had time to rise, flour a surface and remove the dough from the bowl. Cut the dough in half, then cut the halves in half. This will give you 8 pieces. If you want to make smaller Krautburgers, cut them down to make 10 or 12. I always make 8 or 10 but no smaller.
- 6. Flour your rolling pin and roll out a piece of dough one at a time. Roll it out into a fairly thin circle. Place 3/4-1 cup meat mixture in the center. Fold over the 2 sides and then bring up the top and bottom.
- 7. Place seam side down on a greased cookie sheet or baking pan. Cover with a clean tea towel and let rise in a warm spot for about 20-30 minutes more. Bake at 350° for 20-25 minutes or until golden brown.
- 8. Remove from oven and take a stick of butter or margarine and rub over the tops to coat completely. This will keep the dough from getting hard and make them extra yummy. Enjoy!
- 9. ***Many people dip these in mustard and some dip them in ketchup. Find what you like. I mix the 2 together. They are delicious without any condiments at all as well.***
Tips:
- Fresh cabbage adds a slight sweetness to the patties, but feel free to use store-bought sauerkraut for a more traditional taste.
- Adding bacon to the patties not only provides more savory flavor, but also helps hold them together.
- Don't be afraid to experiment with spices to create your own unique flavor profile. Paprika, cumin, and garlic powder are all great additions.
- Be sure to cook the patties over medium heat to prevent them from burning.
- Serve the burgers on toasted buns with your favorite toppings, such as ketchup, mustard, relish, or mayonnaise.
Conclusion:
These easy-to-make sauerkraut burgers are a delicious twist on classic burger. With the addition of cabbage, they are packed with flavor and satisfying. Plus, they can be made ahead of time and are perfect for picnics or parties.
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